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Serving Suggestions: Serve warm as a sandwich wrap for Jamaican patties, or alongside jerk chicken, oxtail, or curry dishes.
Storage: Store cooled coco bread in an airtight container at room temperature for up to 2 days.
Reheating: Warm in the oven for 5 minutes at 300°F (150°C) or microwave briefly.
Freezing: Freeze individually wrapped portions for up to 2 months. Thaw and reheat before serving.
Variations:
Extra Rich: Add 2 tbsp more butter for an even richer dough.
Coconut Boost: Use coconut oil in place of some or all of the butter for enhanced coconut flavor.
Sweet Version: Add 2–3 more tablespoons of sugar and a touch of vanilla extract to make a lightly sweet roll.
FAQ:
Q: Is coco bread made with cocoa?
A: No—despite the name, there is no chocolate or cocoa. “Coco” refers to coconut milk, the key ingredient.
Q: Can I make this bread without eggs?
A: Yes, you can omit the egg. The bread will still be soft, though slightly less rich.
Q: What kind of coconut milk should I use?
A: Use full-fat canned coconut milk for the best flavor and texture.
Q: Can I use this dough to make a full loaf instead of individual breads?
A: Absolutely. Shape into a loaf and bake for 25–30 minutes, brushing with butter as usual.
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